As promised, here is my Salmon Teriyaki post!
I love sushi…well, the “softie” sushi like rolls and small bits of raw fish on lots of rice and other tasty goodies. My favorites are the California roll, Tempura Shrimp roll and Dragon Roll, to give you an idea. Man, those all sound good right about now!
Sure, I’m open to being more adventurous every now and again, but I get my sushi so rarely that I like to stick with my favorites. I’m also a huge fan of a hot bowl of miso soup and some crisp cucumber salad. Yum!
Why so rarely do I get to indulge in my beloved Japanese cuisine, you ask? Well, Dustin doesn’t care much for Japanese food, so we don’t go very often. He’s more the BBQ, Italian, steak, hamburger and anything not called Japanese, Chinese, Thai or Mexican kinda guy. And I still love him, anyway. Heehee.
When we do get out to a Japanese restaurant, however, Dustin’s usual choice is Salmon Teriyaki. He prefers to stick with the cooked stuff.
Now, I love me some salmon teriyaki just like the next girl, but I never order it out because I’m not about to give up my sushi. You know?
So, I decided it’d be a good recipe to try out at home for both Dustin and me. I usually make Pan-Roasted Salmon (AKA Best Salmon Dish ever!) when we buy salmon, so adding another good recipe would be sweet.
I think this Salmon Teriyaki turned out great. I added some fresh ginger and orange zest to change it up just a bit. Dustin didn’t like the orange zest as much as I did, but I’ll let you all be the judge. You won’t believe how easy it is to make incredibly delicious homemade teriyaki sauce.
I’m definitely adding this one to the salmon repertoire and hope you do too!
For the Teriyaki Sauce:
1/3 cup (low sodium) soy sauce
1/4 cup granulated sugar
1 tbsp. brown sugar
2-3 cloves (approx. 1 tbsp.) garlic, minced
1 tsp. ginger, freshly grated
1/2 tsp. orange zest, freshly grated
1/3 cup water
2 tbsp. corn starch
In a medium saucepan, heat soy sauce, sugars, garlic, ginger and orange zest over medium-high heat. Dissolve corn starch in water in separate mixing bowl and then add to the rest of the mixture. Cook on medium-high heat for 8-10 minutes, stirring occasionally, until sauce reaches desired thickness.
For the Salmon:
1 tbsp. olive oil
4 4-6 ounce salmon fillets, skin removed
kosher salt, to coat salmon
ground black pepper, to coat salmon
4-5 green onions, sliced on the bias (diagonally)
Preheat oven to 350 degrees.
Wash and pat salmon fillets dry with paper towel. Generously sprinkle both sides with kosher salt and ground black pepper.
Heat oil in a non-stick, oven-proof skillet over high heat. Once oil is hot, lay fillets (non-skinned-side-down) in the skillet. Pan sear the salmon on the one side until golden, about 2-3 minutes. Once golden, gently flip fillets over and brush generously with teriyaki sauce (see recipe above). Transfer skillet to the oven and roast for 6-10 minutes, or until the fish is tender and flaky. Careful not to overcook the salmon.
Remove the salmon from the oven. Drizzle left-over teriyaki sauce over salmon and garnish with sliced green onions. Serve along with steamed jasmine (white) rice, if desired.
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